Wash the eggplant and cut into 2cm cubes. Mix with 2 tablespoons of olive oil, salt and pepper and roast in the preheated oven for 15 minutes.
Meanwhile, peel the onions, garlic and ginger. Cut the onions into thin wedges, finely grate the garlic and ginger. Then heat 2 tablespoons of olive oil in a pan and roast the onions a little, then briefly toast the turmeric, curry, cumin, sugar, coriander and chayena pepper! Except the fenugreek, it gets bitter !!!!!!! Then deglaze with chopped tomatoes and swivel out the can with 200ml water and add too!
Now mumble everything for 10 minutes. Meanwhile, prepare a side dish! With us basmati rice!
Peel the melon, remove the stones and cut into pieces approx. Drain the chickpeas and rinse with cold water. Add the melon to the curry and cook 10 mints again! Then add chickpeas and baked eggplant.
Season with seasoning salt, garlic pepper, lemon juice, pepper, coriander leaves! Then serve everything with basmati rice! A dollop of yogurt goes well with it 🙂 You can also use another melon, or with e.g. chicken ...